Really Jazzed Up Tres Leches
Transport your taste buds to dessert heaven with this "Really Jazzed Up Tres Leches" cake—a decadent twist on the classic Latin American favorite. This moist, airy sponge cake is infused with a luscious trio of milks—sweetened condensed, evaporated, and heavy cream—elevated by the zesty brightness of orange zest and a splash of dark rum for a sophisticated flavor profile. A cinnamon-kissed batter lends subtle warmth, while a pillowy whipped cream topping, lightly spiked with rum and dusted with nutmeg, adds a luxurious finish. Garnish with fresh berries or vibrant citrus slices for a pop of color and extra flair. Perfectly chilled and irresistibly indulgent, this elevated tres leches cake is ideal for celebratory gatherings or as a show-stopping finale to any meal.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 5 eggs
- 1 cup granulated sugar
- 1.5 teaspoons vanilla extract
- 0.33 cup whole milk
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- 0.5 cup heavy cream
- 1 teaspoon orange zest
- 2 tablespoons dark rum
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 tablespoon dark rum (for topping)
- 0.25 teaspoon ground nutmeg
- for garnish (optional) fresh berries or citrus slices
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a medium bowl, whisk together the flour, baking powder, ground cinnamon, and salt. Set aside.
In a large bowl, beat the eggs and granulated sugar on high speed with a hand or stand mixer for about 2-3 minutes, or until the mixture becomes pale and fluffy.
Mix in the vanilla extract and whole milk until combined.
Gradually sift the dry ingredients into the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
Pour the batter into the prepared baking dish and spread it out evenly.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
In a large measuring cup or bowl, whisk together the sweetened condensed milk, evaporated milk, heavy cream, orange zest, and dark rum.
Once the cake has cooled, poke holes all over its surface with a skewer or fork. Slowly pour the milk mixture over the cake, allowing it to soak in evenly. Cover and refrigerate for at least 4 hours or overnight.
Just before serving, prepare the topping. In a chilled bowl, whip the heavy whipping cream, powdered sugar, and 1 tablespoon of dark rum until soft peaks form.
Spread the whipped cream evenly over the soaked cake and sprinkle with a pinch of ground nutmeg.
Garnish with fresh berries or citrus slices, if desired. Slice and serve chilled.
Nutrition Facts
Calories |
4418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.9 g | 184% | |
| Saturated Fat | 79.8 g | 399% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1328 mg | 443% | |
| Sodium | 2404 mg | 105% | |
| Total Carbohydrate | 631.6 g | 230% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 485.5 g | ||
| Protein | 110.6 g | 221% | |
| Vitamin D | 13.6 mcg | 68% | |
| Calcium | 2412 mg | 186% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3370 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
